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Ingredients
For the Chicken Cordon Bleu
- 2 large boneless skinless chicken breasts: Cut in half lengthwise to create 4 thinner pieces.
- Kosher salt and fresh ground black pepper: For seasoning.
- 2 eggs: Beaten with milk to create an egg wash.
- 1 tablespoon milk: To mix with the eggs.
- 1/2 cup all-purpose flour: For dredging the chicken.
- 1 1/4 cups Panko bread crumbs: For a crispy coating.
- 1 teaspoon dried basil: Adds flavor to the breading.
- 1 teaspoon dried oregano: Adds flavor to the breading.
- 4 slices deli-size baby Swiss cheese: Melty and flavorful.
- 4 slices deli-style ham: Savory and complements the Swiss cheese.
- Olive oil: For spritzing on the chicken to enhance crispiness.
For the Parmesan Dijon Cream Sauce
- 2 tablespoons butter: The base for the sauce.
- 2 tablespoons flour: For thickening the sauce.
- 1 1/2 cups milk: To create a creamy texture.
- 1 1/2 tablespoons Dijon mustard: Adds a tangy flavor.
- 1/2 cup shredded Parmesan cheese: Melty and rich.
- 1 tablespoon fresh chopped Italian parsley (optional): For garnish.
Instructions